Ingredients:

• 1 head romaine lettuce
• 2 cups turkey- torn into pieces
• 1/2 cup low-fat Caesar dressing
• 1 cup seasoned croutons
• 1/4 cup shredded Parmesan cheese
  

Instructions:
In a large bowl, combine chopped lettuce, dressing, turkey and croutons. Serve sprinkled with cheese.

Labels: Simple turkey caesar salad recipe- Thanksgiving leftovers

As posted on Boston.com

Serves 4

If you make the dish with leftover rice, reheat the rice gently before adding it to the skillet so it absorbs the flavors in the pan.

Ingredients:

• 1 1/2 cups long-grain brown rice, cooked until tender
• 3 tablespoons vegetable oil
• 2 thick slices ( 1/4 pound each) baked ham or turkey, coarsely chopped
• 1 medium onion, finely chopped
• 2 tablespoons chopped fresh ginger
• 3 eggs, lightly beaten
• 2 cups frozen peas, thawed
• 6 cooked medium shrimp, coarsely chopped
• 1/4 cup soy sauce
• Salt and pepper, to taste

1. Fluff the rice with a fork and set it aside.
2. In a large skillet, heat the oil, and when it is hot, add the ham or turkey, onion, and ginger. Cook, stirring often with a wooden spoon, for 8 minutes or until the onion softens.
3. Add the rice and cook, stirring constantly, for 5 minutes or until the ham or turkey mixture is distributed evenly in the grains.
4. Pour the eggs over the rice and immediately begin stirring the mixture. You'll see the egg begin to scramble at the edges of the pan. Continue cooking for 1 minute or until the egg is evenly distributed.
5. Add the peas, shrimp, soy sauce, salt, and pepper. Tossing constantly, continue cooking until the peas and shrimp are both hot.

Sheryl Julian & Julie Riven

Labels: Fried rice with turkey and ham- Thanksgiving leftovers

• 1 tablespoon butter
• 1 cup chopped celery (optional)
• 1 cup chopped carrot (optional)
• 1/2 onion
• 1 cup sliced mushrooms
• 2 teaspoons paprika
• 2 cups low-sodium chicken broth*
• 1 cup milk
• 3 cups mashed potatoes*
• 2 cups cooked turkey- torn into pieces
• Salt and pepper

1. Put the butter in a saucepan and over medium-high heat cook the onion, carrot, celery and mushrooms for about 6 minutes.
2. Add the broth, milk, paprika and mashed potatoes. Stir together well.
3. Add the turkey and bring to a boil- stir frequenty so it doesn not burn. Cook on low-medium heat for another 10 minutes to meld the flavors together. Continue to stir every couple of minutes.
4. Serve with salt and pepper if needed.

**Note- depending on how thick you like this recipe you can play around with the amount of potatoes you add versus the amount of broth.

Labels: mashed potato and turkey soup recipe- Thanksgiving leftovers

As posted on Boston.com

Serves 6

Ingredients:

• 5 medium Russet potatoes, quartered
• 2 tablespoons vegetable oil
• 2 medium onions, diced
• 8 tablespoons (1 stick) unsalted butter
• 4 cups coarsely chopped cooked turkey
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh parsley
• 1 bunch scallions, thinly sliced
• Salt and pepper, to taste

1. In a large pot cover the potatoes with cold water and bring to a boil. Cook 10 to 15 minutes, or until the potatoes pierce easily with a knife but are not soft. Drain and set aside to cool. When cool, dice the potatoes.
2. In a large skillet over medium-high heat, heat the oil and cook the onions for 8 minutes or until lightly browned.
3. Add 3 tablespoons butter to the pan. When the butter melts, arrange the potatoes in an even layer. Cook for 10 minutes, stirring occasionally, until browned and crisp on all sides.
4. Push the potatoes and onions to the sides of the pan, creating an opening in the middle. Melt 2 tablespoons butter in the center of the pan. Add the turkey. Cook 5 minutes, stirring occasionally, until turkey is crisp and lightly browned. Stir the turkey into the potato mixture. Cook 5 minutes more, stirring occasionally.
5. Add the thyme, parsley, scallions, salt, and pepper. Add the remaining 3 tablespoons butter and stir until melted and combined. Serve with eggs. Keri Fisher

Labels: Turkey hash recipe- Thanksgiving leftovers

As posted of USA Weekend and by Pam Anderson


Note- Instead of buying three different packets of fresh herbs, look for a package that's labeled "poultry blend" -- usually a mix of fresh thyme, rosemary and sage, which are the very herbs called for in this recipe.

Ingredients:

• 2 Tbs. kosher salt (not table salt)
• 2 Tbs. each: minced fresh rosemary, thyme and sage
• 1 Tb. ground black pepper
• 1 Tb. finely grated lemon zest
• 1 large bone-in turkey breast, 7 to 8 pounds, rinsed and patted dry
• 1 each, cut into large chunks: small onion, carrot and celery stalk
• 1 Tb. olive oil 1/2 cup dry vermouth or white wine 2 cups reduced-sodium chicken broth
• 1 Tb. cornstarch dissolved in 1 Tb. water
  

Mix salt, fresh herbs, pepper and lemon zest in a small bowl. Rub mixture in turkey cavity and under skin, using fingers to gently loosen the skin from the meat. Refrigerate uncovered overnight. Two hours before roasting, return turkey to room temperature.

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Place onion, carrot and celery pieces on a heavy-duty cookie sheet with a rim; arrange turkey breast over vegetables. Brush turkey breast with oil; roast until golden brown and meat thermometer inserted in thickest section of roast registers 160 degrees, about 60 to 70 minutes.

Remove turkey from oven; transfer to a platter and let rest for 20 to 30 minutes. Meanwhile, pour vermouth onto the cookie sheet; scrape with a wooden or metal spatula to loosen as many brown bits as possible. Pour contents of cookie sheet into a medium saucepan and simmer to blend and intensify flavors, 5 to 7 minutes. Strain out vegetables and skim off as much fat as possible; return drippings to saucepan and stir in chicken broth. When ready to serve, bring sauce to a simmer and whisk in cornstarch mixture. Continue to simmer until sauce thickens slightly.

Carve each side of the turkey breast from bone; cut crosswise into thin slices. Pass sauce separately.

SERVES 8, WITH LEFTOVERS PER 4-OUNCE SERVING WITH 1/4 CUP SAUCE: 181 calories, 35g protein, 1g carbohydrates, 2g fat (0.6g saturated), 98mg cholesterol, 0g fiber, 663mg sodium

Labels: Fresh Herbs and Rich Brown Pan Sauce, Roast Turkey Breast With Lemon

Vanilla Scented Pureed Sweet Potatoes make a perfect Thanksgiving side dish.

Recipe courtesy of Parlor Steakhouse Executive Chef Lucas Billheimer
(Serves 8)

Ingredients:

• 5 pounds sweet potatoes
• 2 cups mascarpone cheese
• 5 tablespoons butter
• 1 vanilla bean, seeds scraped out and set aside, pod discarded
• Salt

Pre-heat oven to 350 degrees.

Roast sweet potatoes until tender, approximately an hour. Scoop out sweet potato “meat” while still hot and blend in a food processor with all other ingredients until completely smooth. Season with salt to taste and serve.

Labels: Vanilla Scented Pureed Sweet Potatoes

This recipe is courtesy of NYC's Back Forty Chef de Cuisine Shanna Pacifico

For the Compound Butter

• ½ pound butter (two sticks)
• ½ cup dried cherries
• Zest of 1 lemon
• ½ clove of garlic, finely chopped
• 2 tablespoons chopped parsley
• Salt and pepper
  

For the Brussel Sprouts

• 2 pounds small brussels sprouts, trimmed and halved
• ¼ extra virgin olive oil
• Salt and pepper
  
  

For the Compound Butter
Leave butter out to soften and reach room temperature, then place in a bowl. Add the lemon zest, garlic, parsley and dried cherries, and season to taste with salt and black pepper. Using a rubber spatula, mix the butter compound together until the ingredients are distributed evenly. Place the butter on a large piece of plastic wrap, shape it into a log, wrap, then freeze in a plastic container until ready to use. (The compound can be made days in advance.)

For the Brussel Sprouts
Pre-heat oven to 400 degrees. Place the brussels sprouts in a large bowl, sprinkle with olive oil, season with salt and pepper and toss well.

Lay brussels sprouts on a large baking sheet lined with parchment paper, then roast for approximately 15 minutes, or until sprouts start to brown and reach a dark gold color. After about 7 minutes, rotate the tray and move the brussels sprouts around to ensure that they brown evenly.

Once the brussels sprouts are done, transfer them to a serving platter. Take the butter out of the freezer and using a vegetable peeler shave as much as you’d like onto the brussels sprouts and serve. (Return any remaining compound butter to freezer for future use on biscuits and vegetables such as roasted carrots and parsnips.)

Labels: Back Forty NYC, Roasted Brussel Sprouts With Dried Cranberry Butter, thanksgiving recipes

By the Associated Press, as posted on Dallas Morning News

Start to finish: 1 hour 20 minutes (30 minutes active)

Makes 20 to 25 cheese balls

• 1 cup neufchatel cheese, softened
• 1/2 cup goat cheese, softened
• 6 tablespoons butter, softened, divided
• 1 cup shredded sharp cheddar cheese
• 2 cloves garlic, minced
• 1 teaspoon minced horseradish or horseradish mayonnaise
• 3/4 cup walnut halves
• 1 teaspoon sea or kosher salt
• 1/2 tablespoon ground cumin
• 1/4 cup finely chopped fresh parsley
  

Heat the oven to 300 F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine the neufchatel and goat cheeses and 4 tablespoons of the butter. Use a rubber spatula to mix until well combined. Mix in the cheddar, garlic and horseradish. Cover and refrigerate for 1 hour.

While the mixture chills, melt the remaining 2 tablespoons of butter. In a small bowl, combine the butter and walnut halves, toss to coat evenly. Sprinkle in the salt and cumin, then toss again.
Spread the walnuts over the prepared baking sheet and toast for 7 to 10 minutes, or until lightly browned and aromatic. Remove the nuts from the oven and transfer to a plate to cool.

When the nuts are cool, use a knife to finely chop them. The pieces should be small but not pulverized.

In a wide, shallow bowl or baking pan, mix together the chopped walnuts and parsley.
Once the cheese has chilled, put on latex gloves and use a measuring spoon or scoop to form 1-tablespoon balls. Gently roll the balls between your hands to smooth, then roll each through the nut and parsley mixture.

Arrange on a serving platter.

Labels: Cheese balls, Thanksgiving appetizers

By the Associated Press, as posted on Dallas Morning News

Start to finish: 35 minutes (20 minutes active)

Servings: 32

Ingredients:

• 1 pound store-bought whole-wheat pizza dough, room temperature
• 3 tablespoons Dijon mustard
• Sixteen 98% fat-free hot dogs, cut in half (two 14-ounce packages)
• 1 large egg
• 1 tablespoon water
• 3 tablespoons poppy or sesame seeds
  

Heat the oven to 425 F. Prepare a baking sheet with cooking spray or nonstick foil.
Working on a lightly floured surface, divide the ball of dough into 32 pieces. Using the palm of your hand and your fingertips, flatten a piece of the dough into a rectangle that is roughly 2 1/2-inches wide and 4-inches long.

Spread about 1/4 teaspoon of the mustard on the dough, then place a hot dog half at the short end of the rectangle and roll it up, pressing the seam to seal.
Place the wrapped hot dog on the baking sheet, seam-side down. Repeat with the remaining dough and hot dogs.

In a small cup, whisk together the egg and water. Using a pastry brush, paint each of the wrapped hot dogs with some of the egg mixture. Sprinkle the hot dogs with seeds. Bake until golden brown, about 10 to 15 minutes.

If desired, serve with extra mustard for dipping.

Nutrition information per serving (values are rounded to the nearest whole number): 59 calories; 11 calories from fat; 1 g fat (0 g saturated; 0 g trans fats); 15 mg cholesterol; 8 g carbohydrate; 4 g protein; 1 g fiber; 294 mg sodium.

Labels: healthy appetizers, Low-fat pigs in a blanket

By Dee Murray

Ingredients:

Labels: Roast Beef Rolls recipe

As posted on Boston.com

Serves 6

RUB

• 1 tablespoon chili powder
• 1 tablespoon instant espresso powder
• 1/4 cup brown sugar
• 2 teaspoons ground ginger
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 2 tablespoons olive oil
• 4 sirloin steaks or another tender cut (about 2 1/2 to 3 pounds total)

1. In a bowl, combine the chili powder, espresso powder, brown sugar, ginger, dry mustard, salt and pepper. Remove 1 tablespoon of the rub and set it aside.
2. With a fork, make marks on both sides of each steak. With your hands, rub each steak lightly with olive oil. Rub the dry rub all over the steaks. Set them aside for 20 minutes to absorb the flavors.

SAUCE

• 3 tablespoons olive oil
• 1 shallot, chopped
• 2/3 cup dry red wine
• 2/3 cup beef stock
• Salt and pepper, to taste
• 2 tablespoons unsalted butter, cut into pieces

1. Set the oven at 400 degrees. Set a rack on a large roasting pan or another rimmed pan.
2. Heat a large skillet over high heat. Add 2 tablespoons of the olive oil and swirl the pan to coat it evenly. When the oil is very hot, add the meat and cook it for 2 to 3 minutes until a dark brown crust forms on the bottom. Turn and sear the other side for an additional 2 to 3 minutes.
3. Remove the steaks from the skillet. Transfer them to the rack over the pan. Cook them for 5 to 8 minutes or until a meat thermometer inserted into the thickest part of the meat registers 125 degrees for medium rare. Continue cooking 5 minutes more for well-done meat. Remove the steaks from the oven, loosely cover with foil, and let them rest for 10 to 15 minutes.
4. For the sauce: In the skillet used to sear the steaks, wipe the excess oil from the pan with a paper towel. On medium-high heat, add the remaining 1 tablespoon of olive oil to the skillet. When it is hot, cook the shallots, stirring often, for 2 minutes. Add the red wine, stock, and 2 teaspoons of the reserved rub. Cook, stirring constantly, until the sauce bubbles down to 1/2 cup. Remove the pan from the heat.
5. Slowly whisk in the butter a little at a time until it melts into the sauce. Reheat the sauce without boiling. Taste for seasoning and add more salt, pepper, or dry rub, if you like.
6. Slice the steaks and place them on a platter. Pour the sauce over the slices. - Christine Merlo

Labels: Dry rubbed steak with red wine sauce

By Dee Murray

Biscuits:
2 ½ Cups baking mix
2/3rds cup milk

Mix until a sticky dough forms. Add more baking mix or milk as needed. Create drop biscuits by placing spoonfuls of the mixture in greased muffin tins. Bake in a 425-degree oven for 6-8 minutes.

Makes about 18 biscuits.

Gravy:
1 package Bacon
2 tablespoons flour
Milk
Salt and Pepper to taste

Take the entire side of bacon, and cut it into cubes. Fry over medium-high heat until slightly crispy. Drain bacon, leaving about ¼ of the grease in the pan. Over medium heat, sprinkle the flour over the bacon and the grease. Stir, creating a rue. Cook until rue is browned.

Slowely pour milk into pan, stirring constantly. Use slotted spatula to work out lumps in the rue, and as gravy thickens, add more milk to achieve desired consistency. Add salt and pepper to taste.

Serve gravy over crumbled or whole biscuits.

Labels: Southern Style Biscuits and Gravy recipe

As posted on Dallas Morning News

• 1 tablespoon extra-virgin olive oil, plus more for greasing the baking dish
• 4 medium-size ripe tomatoes (about 4 ounces each), cored, cut in half horizontally
• 1 large clove garlic, minced (about 2 teaspoons)
• Salt
• Freshly ground black pepper
• 2 ½ ounces crumbled feta cheese (about 2/3 cup)

Directions
Preheat the oven to 350 F. Use oil to lightly grease a shallow baking dish that is large enough to hold all the tomato halves. Make sure it is a baking dish that can handle the heat of a broiler.

Discard the seeds and pulp from the tomato halves; place the halves cut side up in the baking dish. (If necessary, trim the bottoms of the halves so they sit evenly.) Sprinkle the garlic evenly over the tomatoes, then drizzle with 1 tablespoon of the oil. Season with salt and pepper to taste. Bake for 20 to 30 minutes; the tomatoes will soften, begin to shrink and release their juices. (The cooking time may vary based on the consistency of the tomatoes.)

Remove the baking dish from oven. Adjust the top oven rack 4 to 5 inches from the broiler element; set the oven to broil. Sprinkle the cheese evenly over each tomato half. Return to the oven and broil for 3 to 5 minutes, until the cheese starts to brown.

Let sit for 10 minutes before serving; use a spatula to transfer to individual plates. Serve hot or at room temperature, as a side dish or for a light lunch with French bread. Makes 4 servings.

Labels: Feta-Crusted Baked Tomatoes

As posted on Atlanta Journal Constitution

Hands on time: 1 hour
Total time: 4 hours
Serves: 32 (about 4 cups)
Ingredients:

• 4 pounds apples
• 3 cups apple cider
• 1 cup granulated sugar (or more, if apples are tart)
• 1/2 cup Brach's Cinnamon Imperials
• 1/4 cup apple cider vinegar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
  

Instructions:
Quarter the apples (do not peel or core). Place the apples in a large pot, add the apple cider, cover and bring to a boil. Reduce heat to a simmer and cook until apples are soft, about 20 minutes. Remove from the heat. Press the apples through a chinois sieve, forcing the pulp through the chinois or food mill into a large bowl. Discard the remaining peels, cores and seeds. Return the pulp and liquid to the pot and stir in the sugar. Add the cinnamon candies, vinegar, cinnamon and nutmeg, and stir until well-combined. Cook over low heat, stirring regularly to prevent scorching, until apple butter is thicker than apple sauce -- at least 4 hours, and up to 8 hours. (After 3 hours, taste for sweetness and add up to 1/2 cup more sugar if needed.) Pour into hot, sterilized jars and seal.

Nutrition:
Per serving: 82 calories (percent of calories from fat, 2), trace protein, 2 grams carbohydrates, 1 gram fiber, trace fat (no saturated), no cholesterol, 1 milligram sodium.

Labels: Apple Butter recipe

As posted on Boston.com

Author Lidia Bastianich suggests that if you do not use pork, soak the bread crumbs in milk for a couple of minutes before adding them to the meat mixture; this will help moisten the drier texture of beef. She writes that the combination of olive and vegetable oils gives you a higher smoking point for frying, but you'll still get the flavor of the olive oil.

SAUCE

• 2 cans (35 ounces each) Italian plum tomatoes (preferably San Marzano), with their juice
• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 teaspoon crushed red peppers
• 2 bay leaves
• Salt and black pepper, to taste

1. Set a food mill fitted with the fine disk over a bowl. Work the tomatoes and their juices through it.
2. In a large flameproof casserole over medium heat, heat the olive oil. Add the onion and cook, stirring often, for 4 minutes. Pour in the tomatoes, red pepper, bay leaves, salt, and pepper. Bring to a boil, lower the heat, and simmer, stirring occasionally for 30 minutes.

MEATBALLS

• 1/2 pound ground pork
• 1/2 pound ground beef
• 1 cup fine, dry unseasoned bread crumbs
• 1 cup grated Parmesan cheese
• 1/4 cup chopped Italian parsley
• 2 cloves garlic, finely chopped
• 1 egg
• 1 teaspoon salt, and more to taste
• 1/4 teaspoon pepper, and more to taste
• Flour (for coating)
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1 pound spaghetti

1. In a large bowl, crumble the pork and beef. Sprinkle with bread crumbs, 1/3 cup grated Parmesan, the parsley, and garlic.
2. In a small bowl, beat the egg with the 1 teaspoon salt and 1/4 teaspoon pepper. Pour over the meat mixture. With your hands, work the meat until it is evenly blended. Shape the mixture into 1 1/2-inch balls.
3. Dredge the meatballs in flour until they are lightly coated.
4. In a large heavy-based skillet, heat the olive and vegetable oils. Notes: When the oil is hot, place as many meatballs in the pan as you can without crowding. Fry for about 6 minutes or until golden brown on all sides. Remove them from the pan and repeat with the remaining meatballs.
5. Meanwhile, bring a large pot of salted water to a boil over high heat.
6. Add the browned meatballs to the tomato sauce and cook, stirring gently, for 30 minutes or until they are cooked through.
7. Stir the spaghetti into the boiling water. Let the water return to a boil and cook, stirring often, for 8 minutes, or until the pasta is tender but still has some bite.
8. Drain the pasta and return the spaghetti to the pot. Add about 2 cups of the tomato sauce and toss gently. Remove from the heat and add the remaining 2/3 cup Parmesan cheese with salt and pepper, if you like.
9. Serve the pasta in warm bowls with a little more sauce spooned over the top. Pass the remaining sauce separately. Pass the meatballs family-style in a bowl or top the bowls of spaghetti with them. - Adapted from "Lidia's Italian-American Kitchen"

Labels: cheap dinners, Dinner ideas, Italian recipes, Spaghetti and meatballs recipe

As posted on Dallas Morning News

Ingredients:

• 2 tablespoons light mayonnaise
• 2 tablespoons chili sauce
• 4 slices seeded rye bread
• 8 thin slices Jarlsberg Lite or other low-fat Swiss cheese (about 3 ounces total)
• 6 ounces 97 percent fat-free smoked sausage or kielbasa
• 1 teaspoon olive oil
• 1/2 cup sauerkraut

Directions
In a small bowl, stir together the mayonnaise and chili sauce. Spread the dressing on one side of each slice of bread. Top each slice with 2 slices of cheese. Set aside.
Slice the sausages on the diagonal into long, thin pieces.
In a medium nonstick skillet over medium-low, heat the oil.
Add the sausages to the skillet and sauté until browned on both sides, about 4 minutes. Divide the sausage between 2 of the slices of bread, arranging the slices in even layers.
Add the sauerkraut to the skillet and stir until heated through, about 2 minutes.
Divide it between the two sandwiches, spreading it over the sausages. Top with the remaining prepared bread slices.
Place the sandwiches in the skillet, reduce heat to low, and cook until the sandwiches are browned on both sides and the cheese has melted, about 5 minutes per side.

Makes 2 servings.

PER SERVING: Calories 570 Fat 23 g (10 g sat) Cholesterol 82 mg Sodium 2,159 mg Fiber 4 g

Labels: reubens, sandwich recipe, Smoked sausage reuben recipe

As posted on Dalls Morning News

• Ingredients:
• 8 cups of apples - peeled, cored and sliced 1/2-inch-thick (about 8 large apples)
• 1/4 cup plus 3 tablespoons granulated sugar (divided use)
• 4 tablespoons unsalted butter, melted (divided use)
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons ground cinnamon (divided use)
• 6 phyllo pastry sheets, thawed if frozen
  

To prepare filling: Position an oven rack in the middle of the oven. Preheat the oven to 325 F. Put the apples in a 2- to 21/2-quart baking dish. (An 8- or 9-inch square baking dish or a 91/2- to 10-inch pie pan works well.) Mix in 3 tablespoons sugar, 1 tablespoon melted butter and lemon juice. Bake, uncovered, for 20 minutes, stirring once. Stir in 1/2 teaspoon cinnamon. Let cool to lukewarm, about 30 minutes.

To prepare pastry topping: Increase the oven temperature to 375 F. Stir together 1/4 cup sugar and 1 teaspoon cinnamon. Stack the phyllo sheets and, using the rim of the baking container as a guide, use a sharp knife or scissors to cut 6 pieces. Discard the scraps. Cover the stack of phyllo with a clean, damp dish towel.

Press 1 piece of phyllo pastry gently over the apples. Brush lightly with melted butter; sprinkle evenly with about 2 teaspoons cinnamon-sugar. Repeat the layering with the remaining sheets of phyllo, ending with remaining 3 tablespoons of melted butter and a sprinkling of cinnamon-sugar.

Bake about 30 minutes, until the pastry topping is light brown. Cut through the pastry topping with a knife, then use a large spoon to serve the warm pie. Shallow bowls make nice serving dishes, and vanilla ice cream is a good accompaniment. This pie is best served warm the day it is baked. Makes 6 servings.

PER SERVING: Cal 272 (30% fat) Fat 9 g (5 g sat) Fiber 3.5 g Chol 21 mg Sodium 93 mg Carb 47 g Calcium 13 mg

SOURCE: Adapted from Fearless Baking

Labels: Deep-Dish Apple Strudel Pie

Ingredients:

Serves 4

• 1.5 lbs boneless salmon fillet
• 1 jar of alfredo sauce (lowfat- you'll never taste the difference!)
• 1 red onion
• 2 cloves garlic
• Olive oil
• 3 Portobello mushrooms
• 1 box of penne pasta

Directions:

Preheat oven to 400.
Chop salmon into 4 or 5 pieces (so it cooks faster)

Put salmon on a broiler pan and cook until it flakes- should be 10-15 minutes depending on the thickness of the salmon. Do not overcook, it will be very dry.

Mince the garlic, and chop the onion. Add to frying pan or wok with olive oil and begin sauteeing. Slice the mushrooms and the halve the slices, cook with the onions until mixture is fully sauteed and melded together. Should take 7-10 minutes.

Begin cooking pasta in boiling water.

Remove salmon and chop into 1-2 inch pieces.

Add onions, salmon, cooked pasta and mushrooms to Alfredo sauce in a separate bowl, mix together well.

Put the mixture in a glass baking dish, cover with foil and cook for 15-20 minutes on 350.

Enjoy!

KEEP IT LOW-FAT- This is a very filling dish and makes great leftovers! Try to use lower-fat (under 6 grams of fat per serving) alfredo sauce as the dish is very rich as it is. Also, use minimal oil when sauteeing.

Labels: Salmon and mushrooms in alfredo sauce